Can I blind bake a pie shell today and fill it tomorrow, without the pie crust getting soft?

Thank you LE B and Emma L. Thought I had time tomorrow to do everything, but there has been an addition to the list and I don't want to be serving hot lemon merengue pie to guests. One small thing, taken care of today, can make a world of difference!

if i understand you, my response is that prebaking a pie crust and holding at room temp til you fill it the next day- is perfectly fine.

Hi Donna! The crust will become a bit softer and less flaky, but that will still work. I would personally keep it at room temperature (putting pastries in the fridge compromises their texture). You could also fully bake it one day, then give it a quick refresh (say 5 to 10 minutes in a 375°F oven) the next day, just to bring it back to life a bit before cooling and filling.